FREE TASTE: A More Yummy Chocolate Tablea On Biotech Week Opening Day, Nov. 23, 2015

FREE TASTE: A More Yummy Chocolate Tablea On Biotech Week Opening Day
FREE TASTE: A More Yummy Chocolate Tablea On Biotech Week Opening Day
Rhaegee Tamaña posing with BR25, an ever-bearing cacao at the Sarian Farm in Teresa, Rizal.

IF YOU WANT to taste or see a more yummy chocolate tablet (tablea) better attend the National Biotechnology Week that will be held on November 23-28, 2015 at the SM City Dasmariñas City in Cavite.

The improved tablea, a product of several biotechnology applications, is without the grainy texture and bitter, burnt-like taste of some commercially produced tablea in the market. It is a product of a study by UP Los Baños scientists headed by Dr. Jessica Simbahan, and funded by DOST-PCAARRD.

To achieve the more yummy taste of the improved tablea, the cacao beans have to be fermented so that the bacteria, yeasts and other microorganisms will chemically break down the beans. For their study, the Los Baños researchers investigated cacao fermentation practices in various parts of the country. Then they developed a concoction of carefully selected yeasts, lactic acid bacteria and other beneficial fungi isolated from local cacao fermentation.

The concoction, called a starter culture, can be introduced to natural cocoa fermentation environment to enhance or hasten the fermentation process and produce consistent product quality. The resulting product will be one of the attractions of this year’s National Biotechnology Week via a taste test at the DOST booth during the opening day of the week-long event on November 23, 2015.

Apart from the starter culture, Dr. Simbahan’s team also developed a “Cacao Best Practices Manual” that will be released soon for the benefit of local cocoa bean farmers and processors. (Press Release)

 

Related Posts Plugin for WordPress, Blogger...

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.